Category: News

We asked Monique (Mo) Glover an award-winning NYC-based fashion designer and instructor her take on community, culture and small business. See below some of her responses .

African, African-American, and Caribbean cuisines are powerful cultural expressions of history and identity. These three “African diaspora” cuisines embody soul, richness, resilience, love, and tradition; flavors that evoke a profound sense of home. My relationship with food is deeply personal and meaningful; I was born on Thanksgiving Day, and the essence of food has always been intertwined with love, gratitude, and celebration.

My mother taught me the basics of cooking, instilling in me culinary skills and cherished memories of gathering with loved ones around a shared table. While my professional focus is on Fashion Design, I find a strong connection between food and my craft. They share the power to uplift, inspire, and make us feel good. Just as a great outfit can transform our mood, a beautifully prepared and plated dish with vibrant colors, textures, and intentional artistry is also a form of expression and creativity.

Cooking has been an outlet for me, and I’ve had some incredible experiences along the way, including participating in a TNT cooking competition judged by Emeril Lagasse and Ty Pennington. During the pandemic, I became a video cooking content creator for “Khal.com,” and I hope to continue exploring that passion in the future. Whether in fashion or food, both are ways to celebrate culture, connect with others, and share beauty and joy with the world.

How do you think African Restaurant Week helps highlight African culture and support local businesses?
African Restaurant Week has a substantial role in celebrating African culture while supporting local businesses. It shines a spotlight on establishments offering African cuisine, showcasing the rich flavor of the African diaspora. In a city as diverse as ours, this event provides an incredible opportunity for people to experience the depth and variety of African culinary art. Beyond raising awareness, African Restaurant Week fosters economic empowerment. It encourages community members to support small businesses, helping them gain visibility, attract new customers, and generate revenue.

What’s your favorite dish, and why does it hold a special place for you?
I don’t have one specific favorite dish, but I’m a big fan of BBQ and anything spicy. If I didn’t have to worry about fat and cholesterol, a large plate of beef BBQ ribs, collard greens, and potato salad would make my day. Sometimes, I’d swap the ribs for oxtail, fried chicken, or jerk chicken. Each one is packed with flavor and reminds me of the rich culinary traditions I love.

Regarding African cuisine, peanut stew holds a special place in my heart. Its creamy, savory, and slightly spicy flavors are truly comforting, and I’m so grateful I don’t have a peanut allergy.

What’s one thing you hope attendees will take away from African Restaurant Week?
One thing I hope attendees take away from African Restaurant Week is a sense of empowerment to support small businesses within the African diaspora. By supporting these establishments, attendees contribute to the sustainability of local entrepreneurs, help preserve culinary heritage, and create opportunities for these businesses to thrive. I hope they leave inspired to continue exploring, celebrating, and supporting the richness of African culture beyond the event.

What other events would you like to see at African Restaurant Week?
I would love to see events that cater to different demographics within the diaspora, such as family cooking classes, hands-on workshops, film screenings, and speed dating or networking events. These additions would make African Restaurant Week more inclusive and engaging for everyone.

Could you share your top 3 favorite restaurants?
If I had to choose just three restaurants in NYC to highlight, they would be Cheryl’s Global Soul, Rustik Tavern, and The Simpson Restaurant and Bar. Each offers a unique and authentic experience that showcases the diversity and richness of cuisines within the diaspora. As a personal mission, I’m committed to exploring and highlighting as many amazing restaurants as possible this year. An honorable mention goes to Canje in Austin, Texas, where my talented nephew, Executive Sous Chef Erik Trotman, helps create incredible dishes that showcase the best of modern Caribbean cuisine.

About Monique

Monique (Mo) Glover is an award-winning NYC-based fashion designer and instructor. After designing for large retail brands, she launched her label, ZYEM NYC, named after her son. ZYEM has been highlighted by WGSN as a trendsetting brand to watch because of its responsible cultural collaborations. Rooted in her Black American heritage, which has spanned multiple generations in the Bronx, Brooklyn, and Queens for over 70 years, Monique’s work is inspired by her experiences coming of age in NYC, global travels, and the inter-generational style she observes in her son, Zyem, and his friends.

Zawadi Morris is an entrepreneur and journalist whose life is as diverse and dynamic as the stories she tells. With a deep passion for traveling, social justice, and foreign languages, Ms. Morris has built a career that bridges cultures and amplifies voices.

We caught up with Zawadi to ask her some questions about community, culture and small business.

What does  African/African-American/Caribbean cuisine mean to you, and how has it influenced your life or work?

Cuisine of the Diaspora means an opportunity to travel and understand how we communicate through food. The Diaspora now reflects the resilience of our roots across the globe as we now merge with new cultural influences. That is, “Look at the diversity of Africa, and look how beautiful we show up in Haiti or in Jamaica or in America.” There is definitely a through line that feels like home.

How do you think African Restaurant Week helps highlight African culture and support local businesses?

African Restaurant Week is an important reminder that we are here; we are unified! And we absolutely love who we are! I’m so happy that African Restaurant Week exists!

What’s your favorite dish, and why does it hold a special place for you?

I love any dish with rice, lamb, plantains and fried bread. That’s my fav go-to combo. I especially love the different spices we use.

How do you see the role of food in bringing people together and fostering community?

Within the African Diaspora, our love language within our families has always been food. Remember the movie, “Soul Food?” Our tradition of gathering family and community and preparing something with our hands that everyone can enjoy is not just about feeding a hunger, it is a sacred practice for us. That’s why for every regional celebration, and tradition, we gather to show our pride, beauty and endurance through our diverse cuisines.

What’s one thing you hope attendees will take away from African Restaurant Week?

I hope people walk away understanding how vast is the Continent’s diversity but at the same time, understand our power and unity. But most of all, how damn good our food is!

What other kinds of events would you like to see at African Restaurant Week?

I’d love to see kids cooking events, fundraisers for children and more events centered around reinforcing our culture and pride amongst the youth. It should never really be about us; it should always be about the youth who we need to pass on our traditions. Plus, more young parents will come out if there are events for their children. I would also love to see more Black-American and Caribbean cuisines featured to show the breadth and depth of our reach and influence as a Diaspora.

Could you share your top 3 favorite restaurants?

Ras Plant-Based: Ethiopian Cuisine in Crown Heights, Brooklyn, Peaches Restaurant: Black Southern Cuisine in Bed-Stuy, Joloff Restaurant: Senegalese Cuisine in Bed-Stuy